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Difference between Angus and Wagyu beef
Both the Angus and Wagyu beef have excellent marbling and are of superior quality. In terms of marbling, Wagyu beef is ahead, making it more flavourful than Angus beef. Wagyu [...]
Dry-Aging
As dry-aging is slow, it requires patience. The dry-aging period typically takes between 7 and 120 days, depending on personal preference. As the meat age longer, a unique “musty” flavor [...]
Wet-Aging
In wet-aging, the beef is vacuum packed and sealed. After the meat is vacuum-sealed, it is ready for aging in a specialised fridge. The typical period for wet-aging is between [...]
Australia Wagyu Grading
There are two official beef grading systems in Australia - Meat Standards Australia (MSA) and AUS-MEAT systems. Both methods have a similar grading methodology where key attributes such as marbling, [...]
Japan Wagyu Grading
The word Wagyu means Japanese beef. The Japan Meat Grading Association (JMGA) grades the beef according to Yield Grade (A to C) and Meat Quality Grade (1 to 5). Yield [...]
Tomahawk
Tomahawk is the most "Garang (manly) steak" among all steak cuts. It has a long bone and large amount of ribeye meat. Loads of flavors are released from the huge [...]